Getting Back to Basics of Baking

Eggs is an organic body of various sizes whose purpose is to ensure the reproduction of the species. Eggs are laid by the females of several animal species particularly birds and reptiles.

Commonly reffered as eggs are the hen's egg (chicken). In other cases, their names are specified like duck eggs, quail eggs.

There are four part of an egg.

1. Shell - the rigid, porous and fragile casing that protects the egg. Its color depends on the breed of hen and has no influence on its nutritional value.
2. Shell membrane - is made up of protein fibers that lightly adhere to the shell and act as a protective barrier against molds and bacteria. An air cell is found at one end of an egg. The larger the air cell, the less fresh the egg is.
3. Albumen or usually called "white of the egg" - it is made up to 87% water and 12.5% albumin. The chalazae, found on either side of the yolk, are threads of albumin that serve to keep the yolk in the middle of the egg. The fresher the egg, the denser and firmer the white around the yolk is.
4. Yolk - is formed in several layers of a substance called vitellus. The yolk is protected by a transparent membrane (the vitelline membrane). The overall color can be lighter or darker depending on the hen's diet. The yolk contains 50% solids, 16% proteins and about 30% lipids.

BUYING GUIDE:

Choose refrigerated eggs (it stays fresh longer). Make sure the shells are intact. It's best to check the expiration date written on the packaging.

Eggs are classified according to criteria that varies from each country. In US, according to USDA there are three grades: AA, A and B which indicates freshness and quality. Majority of the eggs found in the supermarket are grade AA or A, most grade B eggs are used to make egg-based product such as mayonnaise instead of being sold as fresh.

Eggs has standard sizes according to its weight:

• pewee (smallest egg) - less than 1.5 oz (42g)
• small - at least 1.5 oz (42g)
• medium - 1.75 oz (49g)
• large - 2 oz (56g)
• extra large - 2.25 oz (64g)
• jumbo - 2.5 oz (70g)

STORING:

Fresh eggs: Store the egg in the refrigerator for over 1 month in their packaging or closed container. Place the eggs pointed end down so that the yolk stays well centered. Avoid washing the eggs, as it  removes its protective film. Wipe soilde eggs with dry cloth.

Raw eggs: Place leftover raw egg whites and yolks 4 days in an airtight container. Cover the yolk with cold water and place them up to 4 days in an airtight container.

Whole hard boiled eggs: This can be stored up to 1 week.

PREPARING:

Eggs should be brought to room temparature before using for most recipes.

When braking an egg, it is best to use a separate bowl and add it to the others as you go along. This is to avoid ruining the whole batch of broken eggs when you come accross with a rotten one.